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Blueberry Chia Seed Cashew Cake

Blueberry Chia Seed Cashew Cake Recipe is a beautiful and delicious treat for any occasion.  
Course Dessert
Cuisine American
Keyword blueberries, cake, cashews, chia seeds, dairy free, gluten-free, vegetarian
Prep Time 30 minutes
Cook Time 0 minutes
Soak cashews/Freeze 10 hours
Servings 12 servings
Calories 211kcal

Ingredients

Crust

  • 8 dates, Medjool
  • 1/2 cup flaxseed, ground
  • 2 tablespoon chia seeds

Filling

Instructions

  • Soak the cashews for at least 6 hours
  • To make the crust, you will need to pit and chop the dates.
  • Blend the chopped dates in a food processor until a ball forms around the edge of the blender.
  • In a bowl combine the processed dates, flax meal and chia seed. Knead well with your hands.
  • Press the mixture by hand into a lightly oiled 5 inch spring form pan. Place the crust in the fridge while you prepare the filling.
  • To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on high speed to ensure consistency.
  • Spoon the filling onto the crust and place in freezer for at least 4 hours.
  • Decorate the cake after it’s frozen if desired.
  • Let sit at room temperature for 10 minutes before serving.

Nutrition

Calories: 211kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Sodium: 4mg | Fiber: 4g | Sugar: 15g